Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake is the ultimate dessert for fall lovers! With its perfect blend of creamy cheesecake and spiced pumpkin pie, this treat is sure to impress your guests at Thanksgiving or any autumn gathering. The homemade graham cracker crust adds a delightful crunch that complements the smooth layers above. Whipped cream and pecans on top make it truly irresistible!

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Why You’ll Love This Recipe

• Decadent Flavor: The combination of pumpkin and cream cheese creates a rich and satisfying taste experience.
• Festive Appeal: This dessert is perfect for Thanksgiving, Halloween, or any fall celebration, making it a versatile choice.
• Easy to Make: With straightforward steps, even novice bakers can achieve impressive results.
• Layered Delight: The unique layering of pumpkin and cheesecake offers an eye-catching presentation that’s sure to wow your guests.
• Customizable Toppings: You can easily modify the toppings with your favorite nuts or add more spices according to your taste.

Tools and Preparation

To create this delightful Pumpkin Pie Cheesecake, you’ll need some essential tools to ensure smooth preparation.

Essential Tools and Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• 9-inch springform pan: This pan allows for easy removal of the cheesecake without damaging its layers.
• Electric mixer: Using an electric mixer ensures that the ingredients are well-blended, resulting in a smooth cheesecake filling.
• Rubber spatula: A rubber spatula helps in folding ingredients gently, preserving texture while mixing.

Ingredients

For the Crust

• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup butter, (melted)

For the Cheesecake Layer

• 16 ounce cream cheese, (room temperature)
• 2 eggs
• ½ cup sugar
• 1 teaspoon vanilla

For the Pumpkin Layer

• 15 ounce can pumpkin puree
• 1 cup evaporated milk
• 2 eggs
• ¼ cup brown sugar, (packed)
• ¼ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For the Topping

• 1 cup chopped pecans
• ½ cup sugar
• 2 tablespoon butter, (melted)
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Pie Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly spray it with non-stick cooking spray. Set aside.

Step 2: Prepare the Crust

1. In a mixing bowl, combine crushed graham crackers and sugar.
2. Pour in melted butter and mix until well combined.
3. Press this mixture firmly into the bottom of the prepared springform pan.

Step 3: Make the Cheesecake Filling

1. In another bowl, beat cream cheese until smooth.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in sugar and vanilla until fully incorporated.
4. Pour this mixture over the crust in the springform pan.

Step 4: Prepare Pumpkin Layer

1. In a separate bowl, combine pumpkin puree, evaporated milk, eggs, brown sugar, sugar, cinnamon, nutmeg, and salt.
2. Mix thoroughly until all ingredients are well blended.
3. Carefully pour this mixture over the cheesecake layer.

Step 5: Bake

Bake in preheated oven for about 80 minutes or until set. The center may still be slightly jiggly but will firm up as it cools.

Step 6: Cool and Serve

Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight. Top with whipped cream and chopped pecans before serving.

Enjoy your delicious Pumpkin Pie Cheesecake!

How to Serve Pumpkin Pie Cheesecake

Serving your Pumpkin Pie Cheesecake can elevate this delightful dessert experience. Here are some creative ways to present and enjoy this fall favorite.

With Whipped Cream

• Freshly whipped cream adds a light and airy touch. Consider whipping it with a hint of vanilla for extra flavor.

Garnished with Pecans

• Sprinkle chopped pecans on top for a crunchy contrast. Their nutty flavor complements the creamy cheesecake beautifully.

Drizzled with Caramel Sauce

• A drizzle of caramel sauce enhances sweetness and adds a rich, buttery flavor that pairs wonderfully with pumpkin.

Accompanied by Vanilla Ice Cream

• Serve alongside a scoop of vanilla ice cream. The cold and creamy texture balances the warmth of the cheesecake.

With a Side of Coffee

• Pairing this dessert with freshly brewed coffee brings out the spices in the pumpkin pie layer. It’s an excellent way to finish a meal.

On a Festive Dessert Platter

• Arrange slices on a platter with seasonal fruits like apples or pears. It makes for an inviting presentation at any gathering.

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How to Perfect Pumpkin Pie Cheesecake

To ensure your Pumpkin Pie Cheesecake turns out perfectly, follow these helpful tips.

• Use room temperature ingredients: Allow cream cheese and eggs to reach room temperature for a smoother batter.
• Don’t overmix: Mix ingredients just until combined to prevent air bubbles, which can cause cracks during baking.
• Bake in a water bath: This helps maintain moisture and prevents cracking. Place the springform pan in a larger pan filled with hot water.
• Cool gradually: Let the cheesecake cool slowly in the oven with the door ajar. This helps prevent sudden temperature changes that can crack it.
• Chill before serving: Refrigerate overnight for best results. This allows flavors to meld and improves texture.
• Decorate thoughtfully: Add toppings right before serving to keep them fresh and appealing.

Best Side Dishes for Pumpkin Pie Cheesecake

Pairing side dishes with your Pumpkin Pie Cheesecake can enhance your meal experience. Here are some delicious options to consider.

1. Roasted Sweet Potatoes: Their natural sweetness complements the cheesecake’s flavors perfectly.
2. Cranberry Sauce: The tartness contrasts beautifully with the creamy dessert, adding freshness.
3. Apple Crisp: A warm apple crisp offers a delightful texture contrast and cinnamon flavor that matches well.
4. Spiced Nuts: Serve lightly spiced nuts as an appetizer or snack; they make for excellent finger food alongside dessert.
5. Cheese Board: A selection of cheeses can provide savory balance to the sweet richness of the cheesecake.
6. Pumpkin Soup: Start your meal with pumpkin soup for thematic consistency; its warmth sets up the dessert nicely.
7. Maple-Glazed Brussels Sprouts: These add earthy flavors that harmonize well without overwhelming sweetness.
8. Carrot Salad: A refreshing carrot salad dressed in citrus can cleanse the palate between bites of rich cheesecake.

Common Mistakes to Avoid

Making Pumpkin Pie Cheesecake can be a delightful experience, but there are common pitfalls to watch for.

• Incorrect Oven Temperature: Always preheat your oven to 350°. An incorrect temperature can lead to uneven baking and a less-than-perfect texture.

• Skipping the Parchment Paper: Lining your springform pan with parchment paper helps prevent sticking. This ensures that your cheesecake comes out cleanly and maintains its beautiful layers.

• Not Using Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. Cold ingredients can create lumps in the batter, affecting the smoothness of your cheesecake.

• Overmixing the Batter: When combining ingredients, mix just until blended. Overmixing can incorporate too much air, leading to cracks in your finished cheesecake.

• Ignoring Cooling Time: Allow the cheesecake to cool slowly in the oven after baking. This step prevents sudden temperature changes that could cause cracking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pumpkin Pie Cheesecake in an airtight container.
• It will keep well in the fridge for up to 5 days.
• Place a piece of wax paper between slices to prevent sticking.

Freezing Pumpkin Pie Cheesecake

• Wrap individual slices tightly in plastic wrap before placing them in a freezer-safe container.
• It can be frozen for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating Pumpkin Pie Cheesecake

• Oven: Preheat your oven to 325°F. Cover with foil and heat for about 15 minutes or until warmed through.
• Microwave: Heat individual slices on medium power for about 30 seconds. Check and add more time as needed.
• Stovetop: Place on a skillet over low heat, covered, for about 5-10 minutes until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about making Pumpkin Pie Cheesecake.

What is Pumpkin Pie Cheesecake?

Pumpkin Pie Cheesecake is a layered dessert that combines creamy cheesecake with spiced pumpkin pie filling, all nestled in a graham cracker crust.

How do I know when my Pumpkin Pie Cheesecake is done baking?

Your cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.

Can I make this recipe ahead of time?

Yes! You can prepare your Pumpkin Pie Cheesecake one day ahead. Just store it properly in the refrigerator until you’re ready to serve it.

What toppings go well with Pumpkin Pie Cheesecake?

Whipped cream, chopped pecans, or a drizzle of caramel sauce are excellent choices that enhance the flavors of your Pumpkin Pie Cheesecake.

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree made from roasted pumpkins. Just ensure it’s smooth and not too watery for the best texture.

Final Thoughts

Pumpkin Pie Cheesecake is not only rich and delicious but also versatile enough for any occasion. You can customize it by adding different spices or toppings, allowing you to make it uniquely yours. Try this heavenly dessert and enjoy its comforting flavors this fall!

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Pumpkin Pie Cheesecake

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• Author: Lia
• Total Time: 1 hour 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the ultimate fall dessert with this Pumpkin Pie Cheesecake. This delightful treat combines the creamy richness of cheesecake with the warm spices of pumpkin pie, creating a decadent experience that is sure to impress at Thanksgiving or any autumn gathering. The homemade graham cracker crust adds a satisfying crunch, while whipped cream and pecans on top enhance its irresistible appeal.

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Ingredients

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• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup melted butter
• 16 oz cream cheese
• 4 eggs (2 for cheesecake, 2 for pumpkin layer)
• 1 cup pumpkin puree
• 1 cup evaporated milk
• ½ cup sugar (for cheesecake)
• ¼ cup brown sugar (for pumpkin layer)
• Spices: cinnamon and nutmeg

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
2. Combine crushed graham crackers, sugar, and melted butter; press into the bottom of the pan.
3. Beat cream cheese until smooth, add eggs, sugar, and vanilla; mix well and pour over the crust.
4. In another bowl, blend pumpkin puree, evaporated milk, eggs, sugars, cinnamon, nutmeg, and salt; pour over the cheesecake layer.
5. Bake for about 80 minutes until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least four hours.

• Prep Time: 30 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 398
• Sugar: 30g
• Sodium: 300mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 102mg